Suggested romance: Serve with sour cream, shredded cheddar cheese, salsa and toasted almonds.
Honey and pineapple add a sweet twist to these fajitas that my family loves. I like to serve them with coleslaw and baked or fried potatoes. —Raymonde Bourgeois, Swastika, Ontario
Pineapple Chicken Fajitas Recipe photo by Taste of Home
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2 pounds boneless skinless chicken breasts, cut into strips
1 tablespoon olive oil
1 each medium green, sweet red and yellow peppers, julienned
1 medium onion, cut into thin wedges
2 tablespoons fajita seasoning mix
1/4 cup water
2 tablespoons honey
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup unsweetened pineapple chunks, drained
8 flour tortillas (10 inches), warmed
In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer.
In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender.
Place chicken mixture on one side of each tortilla; fold tortillas over filling.